This recipe for enmoladas de plátano macho, otherwise known as plantain mole enchiladas, combines the spiciness and richness of mole, with the sweetness of a garlic-plantain mash.
Course Main Course
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Author Dora Stone
1Chile ancho, driedseeded
1Chile guajillo, driedseeded
2tsp.Sesame seeds, raw
½in.Mexican Cinnamon stick
1pieceMexican chocolate (see note)
1jar (8.25 oz.)Doña Maria mole paste
2Plantainsgreen, peeled and cut into 1 in. slices
1tbsp.Olive oil or vegetable oil
Boil water in a small pot.
Set a comal or cast iron pan to medium-high heat and toast the chiles, sesame seed, onion, and garlic for 2 – 3 min, and set aside. (We do not want to burn them.)
Place the chiles in boiling hot water and let simmer for 10 min. Drain.
In the blender, process the soaked chiles, sesame seed, onion, garlic, cinnamon stick, bay leaf, and 1 cup of vegetable stock, until smooth.
Add the chocolate, mole paste, peanut butter, and 2 cups of vegetable stock to the chile mixture and blend until smooth. Strain and set aside.
Add the mole to a large pot set to medium heat and bring to a simmer. Add 1 or 2 cups of vegetable stock to adjust consistency to your liking. Simmer for 7 minutes. Stir often. Season to taste.
Boil water in a small pot. Add plantain slices, and boil for 20 min. or until fork tender.
Remove from pot and mash with a fork, set aside.
Heat 1 tbsp. of oil in a small sauté pan to medium heat. Add minced garlic and cook for 1 min. Add mashed plantains and stir into the garlic.
Gradually add 1 cup of vegetable stock to the plantains. You can continue to mash them or stir them vigorously with a wooden spoon. Add enough liquid so that they reach the consistency of mashed potatoes. Season to taste. Set aside.
Wrap the tortillas in a moist paper towel and cook in the microwave for 1 min. or until they become flexible and you are able to fold them.
Fold tortillas in half and fill them with plantain mash. Place a spoonful of sauce on plate and place the filled tortillas in a row slightly overlapping each other. Pour enough sauce on top to coat them and sprinkle with sesame seeds.
* Mexican chocolate comes in round tablets that are divided into triangles. For this recipe use 1 triangle. Use hot vegetable stock to adjust the consistency of the mole.